Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them in olive oil, salt, pepper, and taco seasoning until evenly coated.

Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes until golden brown and fork-tender.

While the sweet potatoes are roasting, rinse your black beans under cold water until they run clear. Halve the cherry tomatoes and slice your avocado just before serving.

In individual bowls or a large serving dish, start layering: first add a base of greens, then top with roasted sweet potatoes, black beans, cherry tomatoes, and avocado slices.

Drizzle lime juice over each bowl for brightness. Top off with sour cream or Greek yogurt and sprinkle cilantro generously on top.

Enjoy the colors and aromas as you serve these tasty bowls warm. They are best enjoyed fresh but can also be stored in an airtight container in the fridge for up to three days.